Herb-Infused Delights: Angelica and Chive Creamed Potatoes Ingredients: - 2 pounds Yukon Gold potatoes, peeled and cubed - 1 cup heavy cream - 2 tablespoons unsalted butter - 1 tablespoon fresh angelica leaves, finely chopped (or 1 teaspoon dried angelica root) - 2 tablespoons fresh chives, finely chopped - Salt and pepper to taste - Optional: additional chives for garnish Instructions: 1. Begin by placing the cubed Yukon Gold potatoes in a large pot. Cover them with cold, salted water and bring to a boil over medium-high heat. Reduce the heat and let the potatoes simmer until they are tender, about 15-20 minutes. 2. While the potatoes are cooking, combine the heavy cream and unsalted butter in a small saucepan. Heat gently over low heat until the butter is melted and the mixture is warm. Do not let it boil. 3. Once the potatoes are tender, drain them and return them to the pot. Mash the potatoes until smooth and creamy. 4. Slowly pour the warm cream and butter mixture into the mashed potatoes, stirring until well combined. 5. Fold in the chopped angelica and chives. Season with salt and pepper to taste. 6. Serve hot, garnished with additional chives if desired. Nutrition Value (per serving, based on 6 servings): - Calories: 320 - Total Fat: 22g - Saturated Fat: 13g - Cholesterol: 75mg - Sodium: 150mg - Total Carbohydrates: 32g - Dietary Fiber: 3g - Sugars: 1g - Protein: 4g Enjoy your herb-infused creamed potatoes as a flavorful side dish!